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description=.How to Roast and Peel Peppers: Preheat the oven to 380F (195C). Cut 3 medium size peppers into quarters. Remove the seeds and white membranes. Line a roasting pan with baking paper and place the cut peppers in it, skin side up. Roast for 30 minutes. Transfer into a bowl, cover with plastic wrap and…;

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how to ingredients tasty eats skip to content tasty eats about hi my name is ronit penso and i am an experienced chef a graduate of new england culinary institute i have been working in diverse aspects of the culinary profession for the past 20 years as an executve chef restaurant chef private chef caterer and more i ve worked in small and large events in many places israel vermont ny the hamptons to name but a few while working as a chef i have also worked as a culinary journalist cookbook translator and cookbook author my first cookbook 3 courses in 30 minutes was published in 2008 by modan publishing house in israel i am now translating the book into english i m currently working as a private chef in ny and working on my second cookbook i love travelling and love to find out more about food wherever i go in this blog i hope to share with you some stories and quick and easy recipes from the road bon apetit how to how to ingredients how to roast and peel peppers preheat the oven to 380f 195c cut 3 medium size peppers into quarters remove the seeds and white membranes line a roasting pan with baking paper and place the cut peppers in it skin side up roast for 30 minutes transfer into a bowl cover with plastic wrap and let cool to room temperature the skin will peel easily use in any recipe or keep tossed with olive oil in an airtight container in the fridge for up to a week how to prepare homemade oven dried cherry tomatoes preheat the oven to 200f 100c cut the tomatoes in half and arrange them in one layer on a baking sheet lined with baking paper sprinkle with a bit of coarse salt and place in the oven for 2 3 hours or until the tomatoes are dried but still a bit moist keep in a loosely covered container and use within 7 10 days since cherry tomatoes are available year round i don t see the point in making a huge amount however if you end up with more than you can use in a short time place the dried tomatoes in a jar add olive oil to cover and cover tightly keep in a cool dark place for 1 2 months here are a few before and after photos how to peel tomatoes with a sharp knife cut an x on each tomato and place in a bowl cover with boiling water and let stand for about 1 minute drain let cool a bit and easily remove the skin cut each tomato into quarters remove the centers with the seeds and place in a small sieve squeeze and keep the juice discard skins and centers cut into medium size cubes how to make brown butter melt 1 stick 115 grams butter in a small pot over medium high heat once large bubbles start to appear lower the heat to medium low don t mix when the color turns brown take off the heat and let stand at room temperature so that the milk solids will sink to the bottom carefully pour through a fine strainer into a small bowl trying to keep the solids in the pot as much as possible let cool a bit and strain again if all went well you now have ½ cup of nicely browned clarified butter and your kitchen smells like roasted nuts keep at room temperature if you plan to use it immediately otherwise pour into a jar close with a lid and keep in the fridge for up to a month how to make homemade caramel sauce place 1 c up of sugar in a medium size pot over medium high heat the sugar will gradually become lumpy but then it will start to dissolve and the color will change to amber lower the heat to medium low and carefully it will splatter so it s best to use gloves add 1 cup heavy cream take off the heat for a few seconds until the bubbles disappear place back on the heat and cook mixing carefully for 2 3 minutes to a smooth dark amber color sauce strain through a fine strainer into a measuring jug you will end up with 1¼ cups of caramel sauce href https ronitpenso wordpress com wp content uploads 2016 10 p1230354 jpg gt how to extract pomegranate seeds quickly and easily cut the pomegranate in half hold one half cut side down over a bowl with a wooden spoon tap hard on the skin the seeds will soon start to pop out through your fingers into the bowl rotate the pomegranate half in your hand and keep on tapping until most of the seeds are in the bowl how to peel and devein shrimps and make shrimp stock to devein peel the shrimps and keep the shells place a shrimp on a cutting board back side up with a sharp small knife cut carefully through the back to reveal the dark vein with the tip of the knife lift the thick part of the vein and then pull it carefully with your fingers wash well and dry on paper towels to make the stock in a medium size pot combine the shells from the above shrimps with 1 celery stick roughly cut ½ carrot peeled roughly cut 1 bay leaf 1 tsp peppercorns and 3 cups water bring to a boil reduce the heat to medium low cook for 15 minutes strain through a fine sieve you should end up with about 1 cup stock how to clean and keep greens and fresh herbs place the herbs in a large bowl fill with water and let the herbs float swivel a bit so that the dirt will sink to the bottom take out the herbs drain the water left in the bowl and wash it repeat the process to make sure there is no dirt left place washed herbs in a lettuce spinner and dry thoroughly wrap with paper towels and place in a plastic bag seal and keep in the fridge for up to a week how to keep and cook fresh asparagus when buying fresh asparagus place them standing in a jar with water and place it in the fridge this will keep them nice and fresh until you use them to prepare the asparagus for cooking place them on a cutting board and cut off about 1 inch of the ends with a vegetable peeler peel half the length of the stems to cook place in a large pot flat add 1 tsp salt and a very small amount of water cover the pot and steam on high heat for about 2 minutes drain and serve how to peel and cut fresh pineapple with a serrated knife cut off the bottom and top of the pineapple place the pineapple standing on its base with the knife moving downwards with a slight curved angle cut off a strip of the peel try to take off as much of the eyes as you can but without cutting too much of the flesh turn the pineapple and remove the rest of the peel in the same manner if necessary clean any eyes that are left with a small sharp knife if you want to end up with pineapple rings slice the pineapple and cut off the center with a cookie cutter for wedges cut into quarters remove the core and cut into smaller wedges how to make a pineapple mint popsicle grind together fresh pineapple with mint leaves add a bit of honey if you want fill popsicle molds and freeze very simple very fresh very tasty ingredients always remember that recipes are just a base for you to experiment upon and can never be 100 accurate as no one can duplicate the conditions and equipment in your kitchen the way you mix and measure the weather altitude etc so read the recipe carefully before you begin and rely on your culinary experience and common sense as much as you rely on the recipe s directions the step by step photos added here can give you an idea of what to expect in every step clicking on any photo will enlarge it measurements i use standard us measurement cups and tablespoons sets i highly recommend using a similar set for measuring basic ingredients flour unless otherwise mentioned i use white all purpose flour and i do not sift it i do not pack flour when measuring sugar i only pack brown sugar when measuring salt unless otherwise mentioned i use diamond crystal kosher salt which is not as salty as many other types of salt if you use any other brand add less than what the recipe requires and taste before adding more oil i use mostly safflower oil for frying or baking light olive oil for roasting and extra virgin olive oil for dressings butter unless otherwise mentioned i use unsalted butter vanilla i use real vanilla bean paste baking powder i use double acting baking powder pepper i highly recommend using freshly ground black pepper or four peppers mix black white green and pink if you choose using ground pepper make sure it s as fresh as possible other ingredients whenever possible i highly recommend choosing local organic produce free range eggs and grass fed meat feel free to contact me with any questions happy cooking copyrights while the blog is about sharing my recipes and photos please note that unless otherwise noted they are all original and are the property of tasty eats ronit penso if you post the content found here anywhere please ask for permission and credit my blog with a link thank you share this print opens in new window print share on whatsapp opens in new window whatsapp email a link to a friend opens in new window email like loading tasty eats tasty recipes from chef ronit penso s kitchen twitter youtube pinterest tiktok jaida theme 2024 create a website or blog at wordpress com loading comments write a comment email name website subscribe subscribed tasty eats join 3 687 other subscribers sign me up already have a wordpress com account log in now privacy tasty eats 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